摘要
苹果酸 乳酸发酵是不同葡萄酒酿造过程中至关重要的降酸步骤。近 2 0年来 ,围绕苹果酸 乳酸发酵相关基因的克隆以及在酿酒酵母中表达的研究取得了一些进展 ,就该研究进展和存在的问题进行了综述。此外 ,也论及了苹果酸 -乙醇发酵相关基因的研究 ,这对于一些不适合苹果酸
Malolactic fermentation(MLF)is a crucial procedure of deacidification in wine making.In the last 20 years,cloning and expression of MLF related genes in Saccharomyces cerevisiae has been studied.Research progress and problems in this field are reviewed.In addition,studies on malo-ethanol fermentation related genes are also mentioned,That is significant for some wine unsuitable to MLF.;
出处
《中国生物工程杂志》
CAS
CSCD
2003年第5期27-30,共4页
China Biotechnology